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These Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they’re simple to prepare!
Looking for more fudgy brownie recipes? Try the World’s Fudgiest Homemade Brownie Recipe!
It’s no secret that I love Oreo flavored desserts. I only have a ton of them on the blog. From a No Bake Oreo Cheesecake and Ultimate Oreo Cheesecake, to an Oreo Chocolate Cake and Oreo Cheesecake Brownie Trifle, and there’s plenty more where that came from. It was only a matter of time before I stuffed those delectable little cookies into a brownie!
And these aren’t just any brownie. The hubs fell completely in love with them. After cutting them up, I added them to a tubberware container that wasn’t really big enough so I just covered the top with clear wrap. Not exactly my usual air-tight storage job, but momma was tired.
However the hubs came along and very quickly informed me that they were too good to not store them better. So he grabbed a cake storage container (far bigger than needed for storing brownies) and put them in there for safe keeping. He then feasted off of them over the next couple days. He normally shares desserts with friends, but not these brownies! They are SO good!
There were two things that were important to me as I worked on this recipe. First, the brownie on the bottom needed to be thick, chewy and fudgy to the max. Second, I wanted a topping that wasn’t simply a frosting stuffed with Oreos. That just didn’t feel like enough. And I wanted to be able to stack the brownies in a container without the frosting getting all over the bottoms. Is that weird?
Anyhow, I achieved both objectives and these brownies are just addictive. It’s not even fair.
How to Make these Homemade Brownies
To start, there’s the brownie base. To make these ultra fudgy, the amount of flour was kept to a minimum and there’s no leaver used. Both of those ingredients will lend a more cakey brownie, so they are kept under control here.
These brownies also use both cocoa powder and melted chocolate. I love using a little bit of both to get both the strong chocolate flavor that the powder gives while also getting a little extra fudgyness from the melted chocolate. I went with Hershey’s Special Dark Cocoa in these brownies to try and mirror the dark color of Oreos, but you could also use regular unsweetened cocoa.
Most of my recipes for cakes and such use the creaming method. We aren’t doing any of that here. Creaming adds air and lift to batter and we want dense and chewy. So the butter and chocolate are melted together, then the sugar is added, followed by the eggs and vanilla. You just need a whisk and a bowl. No need to break out the mixer.
The dry ingredients are added next and should just be stirred in with a spatula. The batter will be very thick, so you want to carefully and slowly combine it all. Don’t over work or over mix it.
Chopped Oreos are added just before adding the batter to the pan. While you can’t see them really well, they are there and they give the brownie base a delicious Oreo flavor without making them crunchy. It’s almost like the Oreos just melt into the background and leave their flavor behind. Yummy!
After the brownies bake, it’s time for the topping. Add the white chocolate chips and heavy whipping cream to a bowl and heat in about 20 second increments until it’s melted and smooth. It’ll be kind of thick and that’s ok.
Stir in the powdered sugar and chopped Oreos, then spread the mixture over the top of the brownies. Don’t be alarmed – the mixture is THICK! Allow the brownies to cool completely, then cut into squares.
Trust me, you’ll be completely sold with the first bite. The cookies and cream flavor is totally amazing. They look simple and unassuming, but they are PACKED with Oreo flavor and highly addictive! And seeing as they’re so easy to make, this is a treat you will want to make regularly.
Watch How To Make Them
More Brownie and Oreo Recipes To Try
Fudgy Strawberry Chocolate Brownies
Quick and Easy Brownies {Like a Box Mix!}
Guinness Chocolate Brownies
Fudgy Brownies with Crunchy Butterfinger Crust
Oreo Cheesecake Brownie Trifle
No Bake Oreo Cheesecake
Chocolate Oreo Cake
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes, plus cooling
- Yield: about 18 brownies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
My Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they’re simple to prepare!
Ingredients
Oreo Brownie Layer
- 3/4 cup (168g) unsalted butter
- 2 oz semi-sweet chocolate, coarsely chopped
- 2 cups (414g) sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
- 1 cup (130g) all-purpose flour
- 1 tsp salt
- 2 cups (153g) chopped Oreos (about 13–14 Oreos)
Cookies and Cream Layer
- 12 oz (about 2 cups) white chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 3 1/2 tbsp (26g) powdered sugar
- 1 3/4 cups (138g) chopped Oreos (12 Oreos)
Instructions
1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.
2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.
3. Add the sugar and whisk until combined.
4. Add the eggs and vanilla extract and whisk together to combine.
5. Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
6. Stir in the chopped Oreos.
7. Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.
8. Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
9. Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.
10. Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.
11. Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.
12. Store the leftover brownies in an air tight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 592
- Sugar: 63.2 g
- Sodium: 233 mg
- Fat: 31.9 g
- Carbohydrates: 74.5 g
- Protein: 7 g
- Cholesterol: 68.9 mg
Brownie layer modified from Sally’s Baking Addiction
Can a boxed brownie be used?
Sure.
bake for 25-30 minutes. in what degrees?
350 degrees F. It’s in the first step.
Hi, could I use gluten free flour and gluten free oreos instead? Thank you!
I would think that’d be fine.
Made this twice and people loved it. Used a 9×13 pyrex with parchment paper on the bottom (and enough on the end to lift out). Then cut into 6 large square pieces, then cut each of then into 9 smaller pieces for a bite size brownie which was perfect for taking them to work as this made 54 pieces. As others suggested, we cut the sugar, using 1 1/4 cups of white sugar. We also added 1 cup of chopped, toasted walnuts. Another change I made the second time was using a double boiler for melting the chocolate/butter, and white chocolate/cream. For the semisweet chocolate, used chocolate chips. Finally, the second time we made this, I increased the amounts for the cream layer by 50% to make a taller cream layer. By cutting the sugar in the brownie and increasing the cream layer, it made the brownie not too sweet, but you get a lot of sweetness from the cream layer. Before I added the chopped Oreos to the cream layer, I sifted out the smaller crumbs and “Oreo dust”, then added them on top of the cream layer.
One thing I did notice was that the topping was a little yellowish – not as white as the pictures. But I took pictures of the final result and strangely, the pictures came out with a whiter topping than it was in real life.
These were a huge hit with everyone! I used only one cup of sugar and they were still super rich and moist. Cutting into 18 is the perfect serving size for how rich they are. Love that one pan goes a long way. For sure will make again. Thanks!!
So good! Perfect portion size! ❤️❤️❤️
Hi Lindsay
After putting the topping on the brownies, something “separated”. There was a layer of liquid fat on top of the white chocolate/oreo mixture.
The only thing I may have done differently from your recipe is that I used double stuf Oreos (but i used my scale to ensure I used the same quantity as your recipe), and i poured the topping while the brownies were probably warmer than what the recipe says. Not blaming the recipe as I “modified” these 2 things, but mostly curious to know if you have any idea why this happened? Is it the warmth of the cake that caused this separation? Or is there more fat in double stuf Oreos??
I wiped that layer of liquid fat off with paper towels btw. Thanks in advance!
It’s possible that the double stuf Oreos made a difference because of the extra cream, but the brownies being warm shouldn’t have been an issue. More than likely though, the white chocolate got a little over heated and separated a bit. Try to heat it only as much as needed and stir between intervals to help melt it without heating it more than necessary.
i’ve made these brownies and they are AMAZING. i’d love to make the oreo brownie layer as the base to your ultimate oreo cheesecake. i would obviously scale the recipe but would you bake the same duration?
I love this recipe!! So easy to make and delicious! I made them as a trial in advance for Mother’s Day and i know my mum and rest of family will absolutely love them!
It is VERY rare for me to find a dessert that all of my family of 7 enjoys. Everyone loved these brownies! These are easy and delicious. Great video as well. Thanks for sharing the recipe. 🙂
So glad they were a hit!
Made this tonight as a test run for Christmas goodies next week…. oooooh boy they were fantastic. Definitely sweet, but it cured my sweet tooth for the night. I used 1.5 cups of sugar instead of 2 but that was my only sub. Thanks for sharing!!
These were soooooo good. I can’t stop eating them!!!
Awesome! So glad to hear that!
Do you have to use white chocolate not a fan
The recipe was tested with white chocolate. You could try another kind of chocolate but you would likely need to make some other adjustments as well.
I’ve made this recipe before and it was amazing. For some reason today the brownie does not appear to be baking through. It seems like it is still just liquid in the middle. No crumbs are coming off on the toothpick. The batter seemed completely normal when I put it in. I’ve now had it in the oven for fifty minutes. Any ideas on what went wrong? It is out of the oven right now so I’m waiting to see if it is actually normal. The top layer was crusty.
It’s really hard to say. It could be that a measurement was off or something.
Hi, it’s possible to use less sugar? if i can do it, how much do you think can be enough?
I haven’t tried it, but you could. Just keep in mind that sugar not only adds sweetness, but also moisture.
Can you replace the cream with condensed milk?
I haven’t tried that to be able to say. Condensed milk is thicker though, so I imagine it would change the consistency and not be ideal.
Hi
These look so yummy. But do you think i could replace the cream part with something else.
Thank you so much : )
You could leave off the cookies and cream part, if you wanted.